When Sip & Guzzle snagged the top spot on the annual North America’s 50 Best list in April, it somehow felt like Shingo Gokan was finally getting his flowers. This may look like an odd statement if you’re familiar with Gokan’s career. After all, his curriculum vitae contains more floral arrangements than the average bodega. He was Tales of the Cocktail’s International Bartender of the Year in…

How an Imbibe 75 alum launched her ambitious Latino education project.

The post How It Started: Escuelitas appeared first on Imbibe Magazine.

No cocktail puts its ingredients on display quite like a Martini. There’s nowhere to hide in this combination of gin, vermouth, and possibly a dash of bitters or a bit of brine. If the spirit is sub-par or vermouth has gone bad, it’ll be clear from the very first sip. So it’s no wonder bartenders have strong feelings about which gin to use in each style of Martini. While there are certainly a few…

Bourbon is a massive spirits category. So massive, it often makes sense to break it down into different subsections to appreciate its breadth. There are several ways to deconstruct the genre: by proof, mash bill, or region. But for both veteran and budding bourbon aficionados, perhaps the most entertaining way to slice and dice through bourbon’s enormous landscape is by separating the category…

Last week, employees at Attaboy, one of New York City’s most acclaimed cocktail bars, voted to unionize as Attaboy Local 134. It was a landmark vote: The 13-8 majority marked the first time that employees at a major cocktail bar in NYC successfully formed an independent organization. Multiple attempts in recent years — namely at similarly popular bars Death & Co. and Achilles Heel — have shown…

Bubbles are an important component in many cocktails. And for many bartenders, keeping those drinks from losing their carbonation is a key part of the drink-making process. Of course, there are many factors that go into keeping a drink bubbly (the right ice being one such factor). Zach Rivera, partner and beverage director at Golden Years and Moonflower in Chicago, has put a lot of time and…

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De remédio popular no século 19 a símbolo da Semana de Arte Moderna, o coquetel brasileiro mais famoso do mundo exige precisão. Descubra a história e aprenda os truques da execução perfeita com a chef de bar Nina Bastos

O post Drink da Semana: Caipirinha, o Clássico Brasileiro em Sua Melhor Versão apareceu primeiro em Forbes…

A customer at an Arizona restaurant found himself in a heated situation after ordering a medium-rare steak he claimed didn’t meet his expectations. The story gained traction when reported by BroBible, which detailed how server Elizabeth Thorne recounted the incident on TikTok, highlighting the confusion that can arise when diners and kitchen staff have different definitions for standard steak…

Gin & Tonics were made for home bartending. They’re quick to whip up, the specs are entirely subjective, and the ingredients require little, if any, mixing. While delicious, what a G&T succeeds at in ease, it lacks in pizzazz. Other than the namesake ingredients and maybe a citrus wedge, a G&T is a G&T — that’s part of its beauty. But a Gin & Tonic can be so much more. Gin’s botanical, earthy…

“At this point, it’s less a cocktail and more a genre,” says Jade Ayala, beverage director at The Port of Call and Oyster Club in Mystic, Conn. The drink Ayala is referring to is the Spicy Margarita — a classic formula of tequila, citrus, and salt, pushed just far enough with heat to feel like something more. Jalapeño, chile, tajín — details vary, but the structure doesn’t. Though classic…

Before there were YouTube and Instagram, aspiring bartenders had only so many resources to study the trade, mainly books and mentorship. Even today, some classic (and modern) cocktail books are incredibly rich founts of knowledge that industry professionals can learn from. So we’ve decided to put together a sort of canon of cocktail books that bartenders and interested drinkers alike can use as…

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À base de whisky, mel, gengibre e limão, o coquetel provou que não é preciso um século de história para se tornar um clássico; aprenda os segros da receita

O post Drink da Semana: Penicillin, o “Remédio” Perfeito da Alta Coquetelaria apareceu primeiro em Forbes Brasil.

Forbes, a mais conceituada revista de negócios e economia do mundo.

Segundo endereço do renomado mixologista, o Provador fica escondido dentro do ateliê do alfaiate Alexandre Won

O post Ricardo Miyazaki, do The Punch, Abre Speakeasy Fashion em São Paulo apareceu primeiro em Forbes Brasil.

Il concorso Lady Drink festeggia 30 anni raccontando l’evoluzione delle barlady. Dagli esordi allo zero alcol, ha contribuito a indicare una nuova strada

Forbes, a mais conceituada revista de negócios e economia do mundo.

Criado em Londres a pedido de uma supermodelo, o coquetel que une café e vodka virou um clássico. Saiba como reproduzir a receita com a cremosidade ideal e surpreender com um twist de tequila

O post Drink da Semana: o Versátil Espresso Martini, do Brunch Ao Happy Hour apareceu primeiro em Forbes Brasil.

The Martini is one of the world’s most popular cocktails, likely due to the sheer number of ways the cocktail can be enjoyed. It can be based on gin or vodka (or neither, if you’re thinking outside of the box) and flavored with vermouth, olive brine, or something else entirely. It can be shaken, stirred, or even served on the rocks, and that’s just the beginning. Beyond these fairly standard…

The Old Fashioned is one of the world’s oldest cocktails. It was originally stirred up sometime around 1806 and referred to as the Whiskey Cocktail. Made from a simple combination of whiskey, sugar, and bitters, the drink was immensely popular and gave rise to an influx of riffs that introduced new ingredients and ratios. The recipe for a Whiskey Cocktail quickly came to be something different…

The Martini is a virtually inescapable cocktail, with bar menus from coast to coast typically listing at least one version of the drink. But even before the recent Martini mania birthed countless iterations, there were dozens of ways to order a Martini. Gin or vodka? Dirty or dry? Shaken or stirred? You get the point. Of all the ways to order a Martini, there’s one that sticks out — and not for…

Guinness is unlike any other beer. The Irish stout was first brewed over 250 years ago, yet it remains one of the most popular beers on the planet, poured in bars, pubs, and restaurants the world over. But as any Guinness lover knows, the quality of the beer itself is entirely dependent on who is pouring it — and not all pours are created equal. While it’s fairly easy to track down a pint of the…

Boston — with its winding cobblestone streets, frequently overcast sky, and a public house on every block — is the closest spot to Ireland in the U.S., at least metaphorically. As such, drinking in Boston befits knocking back a bold, creamy pint of Guinness. The city is overflowing with the Irish stout, but there’s more to serving Guinness than just having the beer on draft. Mastering a perfect…

Scotch enjoys a distinctive air of sophistication other whiskeys don’t quite have. Part of this may be due to the spirit’s representation in movies and television, where a fine bottle of Scotch can be a quick and easy way to convey a character’s taste for the finer things in life. Yet even if the liquid tendencies of fictitious ballers weren’t a thing, Scotch’s combination of history, complexity,…

To celebrate World Bartender Day, expert mixologists from around the country have highlighted the growing industry trends. Capsicum, vegemite, cacao butter and beetroot might...

Around 2020, a fiery version of a beloved classic cocktail hit the mainstream: the Spicy Margarita. Takes on the drink had existed for years, but the 2020s saw the cocktail’s popularity increase exponentially, with Google searches for the spicy drink surging over 340 percent from December 2019 to May 2020. Interest in the cocktail quickly spread to other drinks, with spicy Martinis, canned…

Oh, the Martini. Luxurious and elegant, it’s been one of the world’s most popular cocktails since its inception, but it’s also one of the most contested. As opposed to classics like the Old Fashioned, Martinis don’t really have a standard spec, with base spirit, modifier, and style up to drinkers’ preferences. While some of these customized recipes are still fairly commonplace — for example, a…

You’re at a bar, you scan the menu, and nothing piques your interest. You might resort to an old reliable — a Boulevardier, a Whiskey Sour, or a dirty Gin Martini — but for some reason, your usual go-tos sound unappealing. Then, all of a sudden, the server walks up to your seat and asks for your order. You blurt “Gin & Tonic,” just to get something out. As they walk away, you remember you…

While a fantastic first date undeniably relies on more than just the location, a lousy environment can drag even a good date down: Envisioning a future with someone is nearly impossible while screaming over too-loud music and sipping lukewarm beer. On the flip side, the right bar can enhance the experience, and it just might push a great date into perfect territory. In a welcoming environment…

How guest experience has driven this Imbibe 75 bartender's career.

The post Imbibe 75 Person to Watch: Chris Figueroa appeared first on Imbibe Magazine.

When thinking about cocktails, base spirits tend to be the first element that comes to mind. It makes sense — given their high proof, liquors are the primary booze source for most cocktails, both classic and modern. These liquors are undeniably important, but in most instances, they are not the primary flavor driver of the drinks they’re used to create. More often than not, that responsibility…